Last Updated on March 13, 2026 by Kimberly Stroh

There’s nothing better than a chewy dessert bar. I love that bars are easier to make than cookies, and they’ve got the same texture without all of the effort. These White Chocolate Chip Caramel Blondies are a family favorite that I make regularly. Also known as “Blonde Ambition Bars,” they’re a delicious alternative to traditional Blondies that have chocolate. The caramel layer adds an extra richness that can’t be beat!

Why We Love This Recipe

These bars are a little extra gooey, and you might even need a fork to enjoy them. That doesn’t stop my family! I love to enjoy one with some vanilla ice cream. The contrast between the warm and chewy blondie and the rich vanilla ice cream is an amazing splurge.

Since they’re a layered bar, they take a little more time and effort. The payoff is totally worth it, though. These dessert blondies are always a hit, and I promise that you’ll make them again! You don’t have to waste any time over the stovetop making your own caramel; you can take a shortcut by using store-bought caramel instead. That makes the recipe so much easier and less work for you!

What To Serve With White Chocolate Chip Caramel Blondies

These are amazing, in a bowl, with rich vanilla bean ice cream. The contrast between the textures and temperature is what makes it so great. I always enjoy mine with a fresh pot of coffee, too. When I’m entertaining, I always offer guests coffee along with dessert. It just seems to go together.

How To Store Leftovers

Place any leftover blondies in an airtight container. They’ll last for 3-4 days and stay fresh. Some of the caramel might soak into the bottom layer of the blondies, but they’re still delicious.

White Chocolate Chip Caramel Blondie Ingredients:

• Unsalted Sweet Cream Butter
• Light Brown Sugar
• Large Eggs
• Vanilla Extract
• All-Purpose Flour
• Baking Powder
• Kosher Salt
• White Chocolate Chips
• Jar of Caramel Sauce

How To Make White Chocolate Chip Caramel Blondies

Preheat oven to 350 degrees and line two 9×9 baking dishes with parchment paper, and spray pans with Pam baking spray. Using a large bowl, whisk together the flour, baking powder, and salt.

Using a large bowl, beat together the butter and brown sugar until combined and light and fluffy. Beat in the eggs, one at a time, until combined. Beat in the vanilla until combined.

Gradually beat in the dry ingredients until combined and a dough forms. Fold in the 4 C of white chocolate chips.

Divide the dough between the two 9×9 pans and press dough into the pans. Bake in the oven for 25 – 28 minutes or until light golden brown. Allow to cool completely.

Remove the bars from the pans and cut into bars. In a small bowl, mix 1 C of the white chocolate chips with ½ C of salted caramel sauce until combined. Pair up your bars to their matching size mate.

Place the bottom bar onto a wire rack. Scoop about 2 tbsp of the caramel coated white chocolate chips onto the top of the bottom bar. Scoop about 1 tbsp of the salted caramel sauce onto the white chocolate layer. Carefully place the top bar on top.

For garnish: using the remaining ½ C of white chocolate chips, melt in the microwave on 30 seconds until melted and smooth. Using a spoon, drizzle over the stacked blondies and allow the chocolate to harden before enjoying!